Pasta e Fagioli Soup Recipe
Introduction
Pasta e Fagioli Soup is a comforting Italian classic combining hearty beans, savory ground beef, and tender pasta in a rich tomato broth. This satisfying soup is perfect for cozy dinners and easy to customize to your taste.
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 cup diced carrots
- 1 cup diced onions
- 1 cup diced celery
- 4 cloves garlic, minced
- 15 oz diced tomatoes
- 15 oz tomato sauce
- 8 oz tomato sauce
- 15 oz dark kidney beans, drained and rinsed
- 15 oz northern beans, drained and rinsed
- 4 cups chicken broth
- 1 tablespoon Italian seasoning
- 1 cup ditalini pasta
- Salt and pepper, to taste
Instructions
- Step 1: Heat a large stock pot over medium-high heat. Add the ground beef, breaking it up as it cooks. Cook for 5-6 minutes until no longer pink, then remove the beef from the pan and set aside.
- Step 2: Return the pan to the heat and add olive oil. Stir in the diced carrots, onions, and celery. Cook for 6-7 minutes until the onions are translucent and vegetables start to soften.
- Step 3: Add the minced garlic and cook for another minute until fragrant.
- Step 4: Pour in the diced tomatoes, tomato sauce (both cans), dark kidney beans, northern beans, chicken broth, and Italian seasoning. Stir until well combined and bring to a boil.
- Step 5: Reduce heat to a simmer and cook for about 20 minutes. Taste and season with salt and pepper as needed.
- Step 6: For the pasta, either stir the uncooked ditalini pasta into the soup during the last 10 minutes of simmering until tender, or cook pasta separately according to package instructions and add to bowls when serving to prevent mushiness.
- Step 7: Serve the soup hot, topped with freshly grated Parmesan cheese and chopped parsley or basil if desired.
Tips & Variations
- For a vegetarian version, omit the ground beef and use vegetable broth instead of chicken broth.
- Swap ditalini pasta with small shells or elbow macaroni if preferred.
- Add a pinch of red pepper flakes for a subtle spicy kick.
- Use canned beans with the liquid drained well to prevent the soup from becoming too thick.
- Fresh herbs added just before serving brighten the flavors beautifully.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. If pasta was cooked separately, store pasta and soup separately to keep the pasta from getting mushy. Reheat on the stove over medium heat until warmed through. Avoid reheating pasta with the soup multiple times to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegan?
Yes, simply omit the ground beef and use vegetable broth instead of chicken broth. You can also leave out the cheese topping or use a vegan alternative.
What pasta can I use if I don’t have ditalini?
Small pastas like elbow macaroni, small shells, or even broken spaghetti work well as substitutes for ditalini in this soup.
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Pasta e Fagioli Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This hearty Pasta e Fagioli Soup combines lean ground beef, a medley of vegetables, beans, and ditalini pasta in a flavorful tomato-based broth. Italian seasoning enhances the savory profile, making it a comforting, protein-packed meal perfect for any day.
Ingredients
Meat and Oil
- 1 pound lean ground beef
- 1 Tablespoon olive oil
Vegetables
- 1 cup diced carrots
- 1 cup diced onions
- 1 cup diced celery
- 4 cloves garlic, minced
Tomatoes and Sauces
- 15 oz diced tomatoes
- 15 oz tomato sauce
- 8 oz tomato sauce
Beans
- 15 oz dark kidney beans, drained and rinsed
- 15 oz northern beans, drained and rinsed
Liquids and Seasonings
- 4 cups chicken broth
- 1 Tablespoon Italian seasoning
- salt and pepper, to taste
Pasta
- 1 cup ditalini pasta
Instructions
- Brown the Ground Beef: Heat a large stock pot over medium-high heat. Add the ground beef, breaking it up with a spoon, and cook for 5-6 minutes until it is no longer pink. Remove the beef from the pot and set aside.
- Sauté Vegetables: Return the pot to medium heat and add the olive oil. Stir in the diced carrots, onions, and celery. Cook for 6-7 minutes until the onions become translucent and the vegetables begin to soften. Add the minced garlic and cook for an additional minute until fragrant.
- Add Tomatoes, Beans, and Broth: Pour in the diced tomatoes, both tomato sauces, drained beans, chicken broth, and Italian seasoning. Stir everything together until well combined. Bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low and let the soup simmer for about 20 minutes to allow flavors to meld. Season with salt and pepper to taste.
- Cook the Pasta (Option 1): Stir in the uncooked ditalini pasta during the last 10 minutes of simmering. Cook until the pasta is tender.
- Cook the Pasta (Option 2): Alternatively, cook the pasta separately according to the package instructions, then add it to each serving bowl just before eating to keep it from getting mushy.
- Serve: Ladle the soup into bowls and optionally top with grated Parmesan cheese and fresh parsley or basil for added flavor and garnish.
Notes
- You can substitute ground beef with ground turkey for a leaner alternative.
- For a vegetarian version, omit the meat and use vegetable broth instead of chicken broth.
- Adjust Italian seasoning to personal preference or use fresh herbs like oregano and basil.
- Storing pasta separately helps maintain its texture if you plan to refrigerate leftovers.
- This soup keeps well in the refrigerator for up to 4 days and freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Pasta e Fagioli, Italian soup, bean soup, pasta soup, ditalini pasta soup, hearty soup, lean ground beef soup
